Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades (1(++), 1(+), 1, 2 and 3). The WBS values of chuck cut in 1(++), 1(+) and 1 quality grade groups were 5.47 (kg/0.5 inch(2)), 5.46 (kg/0.5 inch(2)) and 6.54 (kg/0.5 inch(2)), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 inch(2)) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 mu m) of 1(++) quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of 1(++) and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the 1(++), 1(+), and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of 1(++) quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.